Toffee Caramel Apple Cake

A delicious cake packed with apple chunks and topped with a caramel sauce and chocolate toffee bits. Thank you  A Pumpkin & A Princess

2 cups granulated sugar
4 eggs
1 cup vegetable oil
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 small granny smith apples, chopped
1 cup toffee bits, plus more for topping

For the caramel topping
1/2 cup sugar
1/2 cup light brown sugar
4 tbsp butter
1/4 cup evaporated milk
1 tsp vanilla extract

• Grease 13x9 pan with cooking spray, set aside and do not preheat oven.
• Chop apples into small chunks, this will create about 2 1/2 cups of apples; set aside.
• In a large bowl or stand mixer, beat sugar, eggs, vanilla extract and oil until smooth.
• In a separate bowl sift flour, salt, and baking soda together.
• Slowly mix flour mixture into egg mixture until well combined.
• Add half of the chopped apples and toffee bits into batter and stir 
• Add the remaining apples and toffee bits. 
• Gently stir until apples are evenly mixed in.
• Spread batter into prepared pan and place in cool oven. 
• Bake for 50 to 55 minutes in a 325 degree oven; allow pan to cool.
• For the caramel topping:
• In a small saucepan heat sugars, butter, and evaporated milk until boiling. 
• Stir constantly for 2-3 minutes until sauce thickens. 
• Stir in vanilla.
• Pour caramel topping over cake  
• Allow the caramel to slightly cool for a minute or two then top with toffee bits.